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Zucchini and Cheese Fritters
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Source: https://recipheon.com/en/recipes/breakfast/zucchini-and-cheese-fritters
About this recipe
Zucchini and cheese fritters are a savory skillet breakfast made with flour, eggs, grated cheese, and zucchini. The zucchini keeps the batter moist, while the cheese adds flavor and helps the edges brown. Be sure to squeeze excess water from the grated zucchini so it does not thin the batter or make the fritters difficult to flip. Cook small portions over medium heat so the centers cook through. Serve immediately, while the fritters are warm and lightly crisp around the edges.
Ingredients
Batter
150 g all-purpose flour
50 g grated cheese
2 eggs
1 small zucchini
1 teaspoon baking powder
Steps
Wash and trim the zucchini, then coarsely grate. Squeeze out excess water with your hands or a clean cloth; the flesh should remain moist but not drip freely.
Combine the zucchini with the eggs and grated cheese in a bowl. Mix the flour with the baking powder, add to the mixture and stir briefly to combine.
Heat a nonstick frying pan suitable for cooking without added fat over medium heat. Add small spoonfuls and flatten slightly. Cook for 2–3 minutes per side; turn once the base is golden and the edges are set enough for a spatula to lift each pancake in one piece.
Cut open the first pancake: the zucchini should be soft and the egg-and-flour mixture set, with no watery or raw center. Lower the heat if the cheese browns too quickly. Serve the cooked pancakes warm.
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